Recipe: Vegan Crazy Cupcakes

Every time we have a family birthday coming up I start to think about cake. Having a child with food allergies means that it’s not quite as simple as picking up just any store bought cake. There are a few available in supermarkets which are dairy and soya free like the Tesco Rainbow Sponge Cake or the Jammy Dodger Celebration Cake but unfortunately both contain egg which is another common food allergy in young children. So today I wanted to share our favourite dairy, soya and egg free cake recipe! This could also be made gluten free by using a suitable flour. We’ve used it to make cupcakes but it can also make one large cake – just adjust the baking time. Original recipe and more information of the history of the cake over on Sweet Little Blue Bird.

We love making these cakes and I bet no one will know they are free from anything! Scroll down to the bottom for a little behind the scenes video of our baking session.

Chocolate Crazy Cake Cupcakes
Dry Ingredients

  • 1 + 1/2 cups plain flour
  • 1 cup sugar
  • 3 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt

Wet ingredients

  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup water
  • 5 tbsp oil (we used Lucy Bee coconut)


  1. Mix together your dry ingredients
  2. Make 3 holes in the mixture – two small and one slightly larger
  3. Pour the vinegar in one small hole, vanilla in the second small hole and the oil into the largest one
  4. Pour the water on top of it all and mix until smooth
  5. Pour into 12 cupcake cases and bake at 180•C in a preheated oven for approximately 15 minutes (oven times will vary)
  6. The cakes are finished when you can poke them with a toothpick and it comes out clean
  7. Allow to cool before decorating

Delicious Chocolate Icing


  • 300g icing sugar
  • 40g cocoa powder
  • 100g dairy free butter
  • 40ml alternative milk
  • One small mini moo bar of original Moo Free – melted


  1. Sift the icing sugar and cocoa powder into a bowl and add the butter. Mix well until combined
  2. Using the slow speed on an electric whisk beat the ingredients as you slowly add the milk, a few tablespoons at a time
  3. Pour in the melted chocolate
  4. Beat on a high speed for about 5 minutes until light and fluffy
  5. Spread or pipe onto the cupcakes, decorate with any toppings you fancy and enjoy!

I had big plans for the decoration of these cupcakes when we started but Dilan had other ideas, and I think they still turned out really good.  We used mini marshmallows, gold confetti sprinkes and brand new Moo Free Organic Dairy Free Choccy Drops on top of our delicious chocolate icing.

These lovely little drops are huge news in the dairy free world because it’s very hard to find any kind of chocolate button or chocolate chip that is both dairy and soya free. They are perfect for this kind of decorating and I think they’d be great in some chocolate chip cookies which we will definitely try soon! Dil is a huge fan of Moo Free and absolutely loved these new drops. The lovely people at Moo Free have actually sent us some extra packs to give away! For your chance to win a stash of Moo Free Choccy Drops to try for yourself just head over to our Facebook or Instagram page now and look for the info!

*I should point out that Moo Free sent us 10 bags to give away but unfortunately there’s only 9 as we needed an extra one for baking – watch the video to see why! Sorry!! I’ll throw in a few Moo bars too, to make it up to the winner! Giveaway closes September 17th.

My favourite chocolate cupakes - and they are dairy, egg and soya free! Check out this easy recipe for crazy cake vegan chocolate cupcakes. Perfect for baking with kids, great for kids with allergies, and tasty enough for kids parties and special occasions. No one will ever know they are allergen free. Getting baking with your toddlers now and enjoy together! Baked with Moo Free Choccy Drops. See more at

Photography and filming by Mr. Adam Robertson


  1. 22nd September 2016 / 8:54 pm

    Cannot wait to eat some more of these, though the Peanut Butter cookies are most definitely a fave <3

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  3. Lucy
    18th March 2017 / 4:16 pm

    I’ve just made my first batch of these and wonder if they can be frozen? They’ve not been iced yet.

  4. 4th April 2017 / 1:55 pm

    Hiya. Love this recipe, def the best egg, dairy and soya free cakes we’ve made. We also freeze them before icing. Just wondered if you have used this to make a big cake before? It’s my sons 3rd birthday soon and want to make him a “proper cake”

    • 11th April 2017 / 11:46 pm

      I have used it to make a normal one tier cake before and it’s been great. Depending on how big you want to go remember that it does have less “structure” than other cakes so not great for something huge or super detailed. Hope that helps!

      • 14th April 2017 / 5:57 pm

        I’m not a brilliant Baker, so won’t b v detailed! Just had a go now and made 1 tier… Taste testing later 🙂 thanks

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